prep
15 minutes
cook
5 minutes
difficulty
Easy
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) fish sauce
- 60 ml (¼ cup) rice vinegar
- 2 tbsp white sugar
- 125 ml (½ cup) water
- 2 garlic cloves, finely chopped
- 1 red birdseye chilli, finely chopped
- 2 tbsp lime juice
Makes 1 cup
Instructions
- To make the dressing, place fish sauce, vinegar, sugar and water in a pan over medium heat and stir to combine.
- Bring mixture to just below boiling point, then set aside to cool.
- Add garlic, chilli and lime juice, and stir to combine.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
